Marcias Ice Cream Cake Roll Recipes

MARCIA'S ICE CREAM CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
• Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
• While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
• Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
• Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
• Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
• Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
• Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.

ICE CREAM CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick). , In another large bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spread batter evenly in prepared pan. Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving. , In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.

MARCIA'S ICE CREAM CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
• Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
• While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
• Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
• Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
• Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
• Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
• Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.